Mack the Spork - that happened to me too once. The chocolate part spread all over the place. I'm not 100% sure what happened, I'm thinking it was because my oven wasn't heating properly and the oven was too hot for them too quick.

I had one really epic fail with a bad batch of flour, the chocolate cookie dough was too dry and crumbled up.

That's happened to me with the PB pillows, too! For some reason, I find that there's too much oil in the recipe and when I use less they don't spread like that. Also, refrigerating the dough before assembling the cookies helps.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

Thanks! I'll try fridging them next time, too. I think I've mostly decided that recipe says 1/2c oil = use 1/3c oil, at least in the summer. (it was pretty hot in my kitchen, so maybe that was part of it?)

^^ Those snickerdoodles are evil!!!! I had to walk 13 miles today to pay for the ridiculous quantity of those cookies that I ate last night. Evil Evil Evil.....but super delicious.

I made two batches: I was followling the recipe with the addition of choc chips and the other I ran out of stuff so I had to sub weird stuff like Garam Masala instead of cinnamon and orange juice concentrate instead of maple syrup....they were really good (cut the sugar and oil down to make them almost savory).

With the Pretzel Apple - I LOVE them. I kind of wish though some of that a lot of cookie recipes mentioned when taken out from the oven that some cookies will still look underdone and will harden when cool. (I made gingersnaps last week, and I was freaking out that my oven had died or something).

I've made Cowgirl cookies (may i eventually find vegan white chips in Calgary), already and one of my favourite cookies hands down. I'm certain cowboy will be too. (I was GOING to add raisins (why not?) but I didn't feel like it at the end of the day.

I made the Chocolate Chip Chai Spice Shortbread for the first time yesterday, but without the chocolate, so I guess it's just Chai Spice Shortbread. They turned out great, chai-y and buttery and not too sweet. Although I can imagine that they’d be pretty darn good with the chocolate as well.

_________________She eats a paleo diet, just like the whiskey-and-bacon-eating australopithecans before her. - annak

The Citrus Glitters are amazing. I'm usually a person who thinks cookies suck if there are no chocolate chips, but I freaking LOVED those Citrus Glitters. When we were nearing the batch I would get mad if my husband ate one because I wanted them all for myself.

They turned out really well and were pretty easy to make. Definitely had a great texture thanks to reducing the pumpkin at the beginning. They weren't really a crispy cookie or anything, but were more akin to the texture of like a soft chocolate chip cookie. Not cakey.

I made the Caramel Pecan Bars today and they were delicious. I had a couple of problems though and I'm wondering if anyone has any advice. First, the margarine in the filling separated and rose up to the top in some places and an unpleasant film developed as they cooled. Also, the filling soaked right through the crust either as they baked or as they cooled. In the places where this happened the filling stuck to the aluminum foil in spite of a liberal shot of nonstick cooking spray. Has this happened to anyone else? I used EarthBalance buttery sticks for the crust and Earth Balance original tub margarine for the filling. The only thing I did different from the recipe was I used light brown sugar with about 1 tbs of molasses in place of 1 tbs of the sugar because I didn't have dark brown sugar. This isn't a great photo but it shows the film of congealed margarine.

I have to say, I made Allyson Kramer's butterscotch amaretti and I am just mystified that Isa/Terry didn't come up with a version their own (unless they did and I bypassed it because I am slow like that!)

i've requested this book from the library. anyone have any suggestions for recipes i should make to blow all those vegan doubters out of the water by how freakin' awesome vegan cookies are? please do not suggest any with nuts as i am allergic to all nuts.

also, is there an errata list anywhere online??

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

I am actually making carrot cookies this week. (again). I am tweaking: A: soaking raisins in pineapple (to give it real carrot-cakeyness)B: making the drizzle with pineapple juice and some cream cheese to have (you know, cream cheese frosting) :D

I made the Espresso Brownies. I broke our 8x8 brownie pan and made them in a skillet and I burned myself in the process and they were still AWESOME! They weren't super coffee-y just very rich and delicious.

So, I turned the City Girl Snickerdoodles into Eggnog Snickerdoodles by replacing the 2 tbsp milk with 1/4 cup of soy nog and 2 tbsp of rum, and adding 2 extra tbsp of flour to account for the extra liquid. They are SO GOOD. Make them now and share them with everyone you know who loves eggnog.

_________________She eats a paleo diet, just like the whiskey-and-bacon-eating australopithecans before her. - annak

I am waiting for my copy to get here! Ordered it on payday. So excited. Any ingredients I should have on hand for when it shows up? Other than the obvious flour, chocolate chips, peanut butter, applesauce, spices, veg oil.

Thanks! I'll try fridging them next time, too. I think I've mostly decided that recipe says 1/2c oil = use 1/3c oil, at least in the summer. (it was pretty hot in my kitchen, so maybe that was part of it?)

I am sure it has been said before in this thread but given the time of year I would like to promote the roll and cut sugar cookies. The dough is so easy to work with and the cookies are delicious. I made a bunch of dogs and cats and kittens a few days ago and still have half the dough in the fridge to make more tomorrow.

I have a question about the gingerbread biscotti - I have made this twice and both times although the dough seemed to be the right texture the loaf was too moist. The top was browned, though, so I was thinking I would cook it for longer at a lower temperature. I always use an oven thermometer so I know the temp was right. Has anyone else had this problem? I would like to send some to my son.

I am sure it has been said before in this thread but given the time of year I would like to promote the roll and cut sugar cookies. The dough is so easy to work with and the cookies are delicious. I made a bunch of dogs and cats and kittens a few days ago and still have half the dough in the fridge to make more tomorrow.

Thank you for the recommendation. I just bought some beautiful snowflake cookie cutters, and I was wondering what cookie dough to use. Usually I read about cookie doughs that are great for cutters, but no mention about the taste. I am not big on decorating though...would you recommend a plain white icing that will dry quickly and be thin, where I can sprinkle some big crystal sugar?